Persillade is a condiment or topping, the most basic version of which is a mixture of chopped flat leaf parsley (persil in French) and garlic. Different iterations feature vinegar, different herbs, pepper flakes or powder. Anchovy often shows up in Provençal versions. Look for it in French, Cajun, Quebecois, and other French influenced foods, as well as Greek cuisine. Adding lemon (or other citrus) zest turns it into gremolata, the traditional topping of osso bucco, which are slices of lamb shank slow cooked and topped at service with aromatic gremolata. This is a variant that includes toasted bread crumbs that add a nutty quality, as well as crunch to a dish, and mitigates the powerful flavors of garlic and lots of parsley.
INGREDIENTS:
1 cup flat leaf parsley, mostly leaves 2-4 cloves garlic, minced finely/pulverized, but not smashed-use a very sharp knife with the sides wetted with water 1½ cups bread crumbs, preferably home made Olive oil as needed Salt and Pepper to taste, freshly fine ground preferredMETHOD:
Using a very sharp knife, chop the parsley very finely and mix with the garlic.
Heat a large skillet over medium heat.
Put the crumbs into a bowl and add a very small amount of olive oil. Use your fingers to toss the crumbs thoroughly. Add just enough oil so the crumbs are moist, but not wet. Add salt and pepper to the crumbs and add to the hot pan. Stirring all the while, cook the crumbs until they are golden and smell toasty. Get a good golden brown color on them, and as soon as they are colored, empty the pan into a large bowl and toss and stir until cooled.
When cooled, add the persillade (parsley garlic mixture) and stir well to combine. If the mixture seems dry, add a little olive oil until the mixture is moist like a damp sand, but not wet.
The persillade is ready to use. Store in a covered container until ready to use, or freeze.
Yield: Around 2 cups
Source: Chef Andrew E Cohen
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